1. Pietra

An intriguing Corsican amber beer with sweet chestnut flavours, this tipple is a nice one for winter as it also has a touch of spice and citrus. These spices, combined with nuttiness and surprising caramel hints, makes Pietra a unique and light choice for that first drink on a cold evening.

2. Spiced Apple Grog

Photo credit: ely restaurants

Cocktails featuring spices will be everywhere next season and drinking them hot is one of the best ways to enjoy them. Spiced Apple Grog contains Jameson, Highbank Drivers Cider (N/A, GF and organic), cinnamon shavings and “Ireland’s answer to maple syrup”, Highbank organic orchard syrup. Serve hot and enjoy at home at the end of a long day, or let us make it for you at ely bar & brasserie, (the Chq Building), Dublin 1.

3. John Duval “Plexus” Shiraz Grenache Mourvedre

Winter calls for something warming and decadent and this wine, from the Barossa Valley in Australia, delivers on both counts. Velvety smooth, spicy and lush, think of a glass of this as a hot-water bottle for the soul.

4. Cloughmore Dark Water Stout

Cloughmore Dark Water Stout is brewed in the foothills of the Mourne mountains and draws its main ingredient from the local water supplied from the reservoir, making this an unfiltered craft Irish Stout. With a body of roasted barley and oats with accompanying light chocolate flavours, this makes a nice change from the usual stout we tend to return to drinking this time of the year.

5. Michael Collins

Photo credit: ely restaurants

Using a whiskey substitute instead of gin in the classic Tom Collins adds a little more winter depth and results in the refreshing and fruity Michael Collins. If making it at home, shake a good Irish whiskey, fresh lemon juice, sugar and strain into a glass. Add ice cubes, carbonated water and stir. Or sit back and enjoy as we rustle one up for you at ely bar & brasserie, (the Chq Building), Dublin 1.

6. Champagne Dravigny Godbillon ‘Cuvee Ambre’ Brut

The festive season rolls around and many of us fill with cheer. If the time does come to break out the bubbles this year, why not try one from a small, virtually unknown Champagne house who make some outstanding wines. Their style is akin to some of the more famous ( and expensive) Grand Marque Houses. A blend of 60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier, this is a wonderfully rich and biscuity Champagne.

7. Craigies Dalliance Cider

Lover of wine but not a fan of cider? The folks at Craigies have hit the nail on the head with Dalliance. Not too sweet, Dalliance is dry and made with not one but three Irish apple varieties. This light bodied cider is sure to please many this season.

8. Cognac Cure

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A warming and comforting drink, Cognac is a perfect tipple for this time of the year. In this cocktail, the sourness of fresh lime juice mixed with the sweet taste of the honey compliments the rich taste of the Cognac. Combine with a splash of carbonated water and top with ice. DIY or enjoy it at ely bar & brasserie, (the Chq Building), Dublin 1.

9. Kir-Yianni Xinomavro “Ramnista”

A revelation and certainly one to enjoy during these darker days with dimmed lights. Produced from the Xinomavro grape, this Greek wine, with its hints of dark fruits, is a vinous superstar waiting to be discovered. Best described as combining the seductive qualities of Pinot with the structure of Nebbiolo.

10. Pauwel Kwak

With one of the coolest glasses out there, you might be led to thinking that this Belgian strong ale is all hat and no cattle. However, Kwak is all substance! Rich and velvety with subtle hints of caramel and spice, this is probably our top choice of winter craft brew.

11. Hot Wine Lemonade

Photo credit: ely restaurants

Hot wine? Wine lemonade? Surprisingly, all of the ingredients to this winter warming cocktail do work really well together. We use a splash of Bordeaux, fresh lemon juice, sugar syrup and hot water. Don’t knock it ’til you try it, available at ely bar & brasserie, (the Chq Building), Dublin 1.

12. Domaine Alary “La Brunotte” Cairanne Côte du Rhône

A perennial favourite at ely over the years, this is a classic of its kind. Perfect for these months with its dark berry fruit, white pepper and Christmas spice, along with fantastic length. This is the type of wine that makes us happy, every time.

13. Williams Brothers Joker IPA

This nice and fruity IPA is probably one of Williams Brothers’ best. Joker IPA offers a lovely hop taste along with fresh and light citrus notes. Not to be mistaken for a summer beer, this easy-going, drinkable IPA can be enjoyed right into the winter months.

14. Winter Berry Cosmo

Photo credit: ely restaurants

Autumn brought the best of the seasonal berries and we don’t know about you but there’s only so much jam we can enjoy! We’re taking those frozen berries and putting them to use for the winter months. For a Winter Berry Cosmo, include the berries in with the usual mix of vodka, fresh cranberry & lime juice and orange liqueur or fine blend the berries as a delicious replacement for the cranberry juice.

ely restaurants celebrates its 15th birthday this year and each week, The 15 Series brings you 15 tips on topics such as food, wine, culture, lifestyle, craft beer and more!

#ely15years

15 Things To Do In Dublin Before December

The lead up to the festive season can be chilly, wet, dull and grey. Some have Halloween, pumpkins and dressing up to look forward to, while others might decide to have a dry November in anticipation of the busy festive season ahead, or take up a hobby they mightn’t have had time for during the summer months. There are plenty of amazing things happening in Dublin in the weeks leading up to December, so we’ve put together 15 for your bucket list.

1. Get Stoked For Bram

There are a million and one things going on for this year’s Bram Stoker Festival, we reckon you won’t need to do anything else for the rest of the month after it! From vamp-wiring (yes, that’s city centre zip lining) to sinister screenings, gothic markets, karaoke to to all things ghoulish for the kids, there’s something for every man, woman, child and vampire this 24 – 27 October.

2. A Photo Speaks A Thousand Words

The awe-inspiringWorld Press Photo exhibition returns to The chq Building this Friday 17 October and runs right up until 15 November. If you didn’t catch it last year, now’s your chance to check out a showcase of some of the best photojournalism in the world. Prepare to be moved.

3. Art Comes Alive

NGI Plays presents sixteen short plays inspired by National Gallerypaintings on Saturday 22 November and 29 November 2014. Sixteen 10-minute plays inspired by paintings in the National Gallery of Ireland have been created, over two years, by five Irish playwrights and will be beautifully performed by actors from the Umbrella Theatre company.

4. Book It In

As the clever Kitten Soft tv advert states, “Paper has a big future”. Meet authors, editors, publishers and head down, bookmark in hand, to the Smock Alley Theatre for the Dublin Book Festival, 13 – 16 November. Perfect for families, book lovers and fans of poetry & prose, we’re looking forward to the return this vibrant festival, which has been running since 2005.

5. Run Dublin, Run

No better way to spend a bank holiday Monday than to enjoy a little bit of fresh Dublin air at the annual Dublin Marathon, taking place on Monday 27 October. For those of you who have been training, a very well done, to those who haven’t had the time to train, fear not! Walkers are accepted and welcomed.

6. Explore The Unknown Rhône

Photo credit: ely restaurants

Rhône Wine Week Ireland is a celebration of the wines of the Rhône Valley, with events all over the city, from 3 – 8 November. From Rhône dinners, Q&A’s with Rhône experts and wine makers, to the Big Rhône Quiz, there’s lots to love about this South of France wine celebration.

7. That’ll Do Donkey, That’ll Do

Based on the hit films, Shrek The Musical promises to bring all the much-loved characters to life, live on stage, in an “all-singing, all-dancing extravaganza” at the Bord Gais Energy Theatre on 21 Oct – 9 November. The onstage version is sure to provide a lot of laughs between the green swamp-dwelling ogre and his cheeky donkey sidekick.

8. Smashing Science

Three Smashing Science films will screen at the Chq Building on 13 – 15 November as part of science week. Along with a film, each evening will also include discussion with leading scientists and thinkers. Brought to you by Insight, AMBER, UCD Science Expression and Happenings, the evening promises films, science, beers and discussions – a winning combination.

Enjoy an all new bar menu, craft beers and an extensive wine list at ely bar & brasserie, in The chq Building, IFSC, Dublin 1

9. Let’s Dance

Think pink and dance like everybody’s watching for a fantastic cause this 29 November at the Convention Centre Dublin. Strictly Against Breast Cancer returns to Dublin with even more glitz, glamour and dancing than ever. Some great personalities will be partnered with supporters and survivors and this black tie event offers a fun night out, while helping a very worthy cause.

10. Love The Wine You’re With

Photo credit: ely restaurants

Many people just assume that cheese and wine go together, but that’s not always the case. Some cheeses ruin a good wine, and vice versa. But, there are some outstanding wine and cheese pairings and at the ely Wine & Cheese Tasting, Thursday 30 October, we will get a better understanding of what wines work with cheese and why, while most importantly enjoying them!

11. Don’t Let The Days Go To Waste

When you first read about the upcoming Abbey Theatre production The Waste Ground Party, you are greeted by the words “This area has gone to the f***ing dogs”. This intriguing intro, in our opinion, just reiterates the fact that this exciting new play from Shaun Dunne is definitely one to catch this 22 October – 29 November.

12. Run In Dublin’s Darkness

Mark Pollock is one of the world’s most inspiring and amazing athletes and this year’s Lifestyle Sports Run in the Dark plays a massive part in funding the Mark Pollock Trust’s mission to find a fast track cure for paralysis. You can play your part by lighting up Dublin’s darkness and running 5k or 10k on 12 November.

13. Gonna Make A Change

Marking the 5th anniversary of the King of Pops’ passing, Anthony Walker premieres The Man In The Mirror – A live tribute to the music of Michael Jackson at the Olympia Theatre, Saturday 1 November. With a 5 piece live backing band, 4 backing singers and 6 piece dance troupe, MJ will really come to life in Dublin, for one night only.

14. Shoulder To Shoulder

Whether you’re one of the lucky 150,000+ ticket holders or simply prefer watching from your sofa or at the bar, there are 3 big Irish rugby dates to enjoy in the run up to December. The 2014 Guinness Series kicks off at the Aviva Stadium on 8, 16, 22 November as the nation comes together for this year’s autumn internationals to cheer on the boys in green.

15. It’s Beginning To Look Alot Like…

In the week before December, the RDS will transform into a Christmas wonderland filled with food, wine, crafts, gifts and more. Get ready for the month ahead at the Food & Wine Magazine Christmas Show, 21 – 23 November. This year’s show promises so much red and gold festive goodness it’s sure to knock the bah humbug out of any skeptic.

Enjoy the run up to the festive season at ely wine bar, 22 Ely Place, Dublin 2 – Awarded ‘Best Wine Experience in Ireland’ by Food & Wine Magazine, August 2014.

ely restaurants celebrates its 15th birthday this year and each week, The 15 Series brings you 15 tips on topics such as food, wine, culture, lifestyle, craft beer and more!

#ely15years

15 Essential Autumn Foods You Should Enjoy

As the days slowly shorten and the sun plays harder to get, our appetites begin to change, too. Where just weeks before, it seemed natural to toss a salad together on a whim, now our thoughts turn to a bowl of soup, or a comforting casserole. Here are our tips on some of the foods you should be making the most of this autumn.

1. Pump Up The Jam

Get to a hedge and grab a handful because this time of the year is the best for blackberry picking! Their warming sweet taste can be enjoyed well into the winter months by making jams, chutneys, freezing for later use as youghurt and dessert toppings and work beautifully in berry mojitos and martinis.

2. An Apple A Day

Apples ripen anytime between the end of august and October. Commonly used this time of the year in pies and purées, you’ll also meet many of these cider apples when they leave the orchard and end up on your bar table in bottle form.

3. Crave and Carve

Not quite there with the scale of obsession that the USA have with pumpkin flavoured everything this time of the year but nonetheless, we’ve embraced their ever popular pumpkin spice lattes with open arms. These colder days cry out for a bowl of hearty pumpkin soup and a wee sprinkle of cinnamon and ginger really enhances the taste.

4. What A Pear

Now, poached pears may remind you of your granny but the juiciest of pears are plentiful and seriously tasty at this time of the year. Moving away from the citrus and tropical fruits of summer, poached pears with blue cheese or sliced pear with walnuts make a great addition to any salad.

5. Seasonal Seafood

Photo credit: ely restaurants

Halibut is native to Irish waters and comes into season this time of the year. Its mildly sweet meat is delicious but dries out and cooks very quickly. Season the fish after it’s cooked as if you do so before seasoning, it’ll dry out. Lightly drizzle olive oil and lemon juice over fish and roasted autumn veg.

6. An Alternative Root

Many of us are familiar with beetroot, enjoying it pickled, raw, roasted and in soups, but did you know that the leaves are edible too? Extremely good for you, why not think about adding these to omelettes, salads and juices like you would with spinach or kale?

7. Not So Offal

Photo credit: ely restaurants

Offal is a much misrepresented ingredient. Whether it’s lamb sweetbreads, oxtail soup or a wonderfully assembled in a rich sauce with wild mushrooms and flaky pastry (a la kidney and mushroom pie) there’s a, not so, offal dish for everyone to enjoy this season.

8. Go Green

Photo credit: ely restaurants

This time of the year, you might be surprised to come across some green tomatoes, but don’t be alarmed! These last late ripening tomatoes left on the vine can still be enjoyed. The most common and delicious way is frying them up but these little green guys can also be used in salsas, relishes, chutneys and soups.

9. Figuring It Out

The sweet honey taste of this fruit makes it a wonderful and popular pairing with pork and cured meats. Figs also work beautifully with rich desserts, fuller salads ans warm aromatic spices.

10. Not Just For Rainy Days And Tuesdays

Photo credit: ely restaurants

Now, hear us out. Not necessarily an Autumn staple, and some of you may have over indulged on Pancake Tuesday (enough to have had your fill for one year) but the mouthwatering taste of maple syrup really does slide into our minds and our mouths with the change of the season.

11. Sweet Spuds

In the land of the traditional Irish potato, it’s hard to see how any other spud could ever make its way into our hearts. However, this creamy and sweet, healthier alternative is now featured almost everywhere. If you ever hear our friends from across the Atlantic calling out for “Yams” around Thanksgiving, these are those!

12. Toasty Nuts

Toasted, roasted and quickly devoured. Autumn’s hazelnuts add indulgence to any chocolate dessert but we’re also guilty of packing some into a sandwich bag for snacking on the go!

13. Goldilocks And The Three Bears

Photo credit: ely restaurants

Summer (at times) may have seemed too hot. Winter (most times!) can seem too cold. Many agree that the Autumn temperature in Ireland is just right. Light breakfast snacks give way to the blonde and her bears’ favourite dish. There’s nothing quite like the warm familiar taste and smell of porridge in the mornings.

14. Ireland’s Famous Fungi

And no, we’re not talking about the famous fun loving Dolphin, we sense that the Kingdom might not be too pleased about that! Autumn in Ireland brings foragers from all over Europe to try their hand at finding some of the season’s delicious and gourmet wild mushrooms. Be careful though, always go with a guide and if you do decide to go out to the woods today, you may be in for a surprise. Some poisonous species may just be mistaken for edible delights.

15. Cheater’s Cuppa

Photo credit: ely restaurants

If we’re being smart about it then technically tea (leaf) is actually is a food. However, we’re know we’re cheating slightly with this last one. Iced coffees, smoothies and juices from summer just cannot compare to this nice warm, put-your-feet-up-after-a-long-cold-autumn’s-day delight. In fact, we’ve just popped the kettle on as we type this!

This week’s tips, tipples & table talk is all about the beautiful Burren. We fill you in on our 15th year anniversary trip to our family farm and let you almost imagine it, as if you were there, and could feel the country air. We also infuse Moroccan and Burren cuisine with a gorgeous lamb tagine recipe, perfect for these Autumn months and we discuss some wine phrases in an ely urban dictionary’d language you can understand.

Enjoy!

Tipple Tip(s) of the Week: Wine Phrases Without the Pretension

Have you ever had somebody describe wine and find yourself nodding along without a clue? More often than not, these terms means something very simple and we’ve picked a few of the ones that some people struggle with, in a language you can understand. There are wine bores, there are wine snobs and there are those – like you and I – that just like wine.

Austere

They say:Wines that are austere are generally not terribly pleasant wines to drink. An austere wine is a hard, rather dry wine that lacks richness.

We say:An austere wine is not necessarily a negative one. This would be that seemingly stern and formal gent you get seated next to at a dinner party. The quiet type, but as the evening goes on, you start to realise that there’s a lot more to them and certainly, they’re more fun the more you get to know them.

Barnyard

They say:An unclean, farmyard, fecal aroma that is imparted to a wine because of unclean barrels or unsanitary wine-making facilities.

We say:Well that sounds horrible! Old Burgundys and sometimes, old Rhones, can take on aromas that you might find in, say, a “recently” cleaned stable or perhaps by the carriages around Stephen’s Green. Thankfully this is a great example of how wines don’t always taste like they smell.

Bouquet:

They say:As a wine’s aroma becomes more developed from bottle aging, the aroma is transformed into a bouquet that is more than just the smell of the grape.

We say:Really… just a poncey word to describe the scent of a wine.

Tannic:

They say: The tannins of a wine, which are extracted from the grape skins and stems, are, along with a wine’s acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate.

We say: Tannins are what give red wine its colour and dries out your mouth.. A tannic wine is also what’ll what give you away the morning after, with your black teeth and stained lips!

Hot:

They say:Wines with alcohol levels in excess of 14.5% often taste hot if the requisite depth of fruit is not present.

We say:Feeling a little merrier than you expected you might at 6pm? A hot wine describes nothing to do with the temperature of the wine, but suggests that the alcohol levels in the wine are too high (yes, there is such a thing!).

Lush:

They say:Lush wines are soft, richly fruity wines that are both concentrated and fat. A lush wine can never be an astringent or hard wine.

We say: Not just a brand of natural cosmetics or what a young British bloke might holler at a particularly good looking lady, a lush wine is rich, smooth, full, fruity, velvety. Highly desirable, a lush wine is basically the Jessica Rabbit of wines.

Taste Tip of the Week: “Craggy Island” Lamb Tagine

There are a lot of ingredients in this recipe, but once you put a little bit of love into it, it’s really worth the effort. A Burren-Moroccan fusion dish and a nice alternative to the traditional Irish Stew.

Table Talk of the Week: ely’s Farm Trip to the Burren, Co. Clare

On Tuesday 23rd September, to kick off ely’s 15th year celebrations, a gang of us slipped on our wellies, tucked our ponchos into our bags and headed out for a fun filled and insightful trip to the ely organic family farm in the Burren, Co. Clare.

The day started bright and early at 8am with the warming scent of homemade sausage rolls and brownies laid out for breakfast at ely bar & brasserie, IFSC. Fed, watered and one chorus of Irish mammy style “make sure you go to the restroom before we leave” later and we were off on the 3 hour luxury coach to Clare.

Our first stop found us outside of the coach and inside our TV boxes, at “Craggy Island Parochial House”. Father Ted’s house, the McCormacks’ organic farm, is where all of ely’s delicious organic lamb is reared. Cheryl McCormack, the lovely lady of the house, treated the gang to scrumptious home baking using only organic ingredients; scones, brown bread, home made jams made from their own fruit, organic tea and coffee, served in a welcoming home atmosphere. Patrick McCormack, the first speaker of the day, so eloquently recited the poem “Lost” and discussed the simplicity and passion of a simple Burren farm life along with a much needed reminder, to always try to take a little “Burren time” for ourselves, in our fast paced and busy lives.

The beauty of farming in the Burren, Co. Clare lies in the fact that it has been farmed in the same fashion for 6,000 – 7,000 years. We then visited a site, which to the naked eye might have just seemed like grass, rock and shrubbery, but which was in fact the home to rare and unique Burren flora and fauna. Paula and Sharon from the Burren Life Project spoke to the group about the importance of Burren landscape preservation, the difficulties that organic Burren farming faces and the strict grazing methods being used to counteract these difficulties.

Following this, in true Irish fashion, the clouds began to darken and the drizzle appeared. With a few rumbling tummies and rain jackets zipped up to the neck, we hopped back in to the coach and headed off to the home of Hugh and Isobel Robson, the organic ely family farm, for a much anticipated farm lunch.

Having worked up an appetite, we were in for a treat. What awaited us was a feast of Burren produce featuring organic Burren beef tongue with black truffles, organic porchetta rolled in local Burren herbs and succulent organic Burren rib, all from the ely family farm. We also enjoyed nori, dillisk and kombu smoked organic salmon from the Burren Smokehouse and homemade MOPE (Most Oppressed People Ever) potato cakes from the Burren Spud Project, all accompanied with salads, quiche, artisan Burren cheeses, ely’s homemade Guinness bread and 7-day pickled eggs. Deirdre from the Burren Spud project spoke about the importance of the humble potato in the global food crisis while Birgitta from the Burren Smokehouse spoke about combining her love of the west of Ireland with her passion for organic smoked salmon.

All of this wonderful food for thought was washed down with Irish craft beers such as Orpens Irish Cider, O’ Haras Curim Gold and Trouble Brewing’s Sabotage IPA and enjoyed with wine favourites such as Yann Chave Crozes-Hermitage Blanc and Thalran Syrah Castell d’Encus.

A tour and insight into the organic ely family farm from Hugh Robson finished off nicely, what was an extremely special day out for us in the Burren, Co. Clare. We, at ely, were extremely privileged to share with our guests, the passion that our Burren community, friends and family feel about all of the different work that they are engaged in.

To experience ely’s organic family farm in The Burren, Co. Clare, without having to leave Dublin, visit any of our 3 ely venues.

Slight warning folks, our dessert recipe in this week’s tips, tipples & table talk is sure to have your mouth watering so reader discretion (during work hours or you know, on a public bus…) is advised! We’ve also got some Bavarian beverages you might like to enjoy during Oktoberfest Dublin and we discuss what makes farming in the Burren, Co. Clare so very special.

Enjoy!

Tipple Tip(s) of the Week: Oktoberfest Dublin

In excitement of Oktoberfest arriving to George’s Dock (Dublin 1) this Thursday 18th, we’re getting our Bavarian dirndl dressand lederhosen together, and planning which German tipples we’ll be enjoying this week (and no, not all at the same time).

Erdinger Weissbier – From one of the world’s largest wheat beer breweries and the official sponsor of this year’s Oktoberfest Dublin, is one of the most famous weissbiers. While it is fruity, what we enjoy is that it isn’t too sweet either. Light and easily drinkable, this is a great thirst quenching beer.

Paulaner Hefe-Weissbier –A well balanced wheat beer, you can certainly taste the yeast and banana, without it being too overpowering. Quite sweet which compliments the light bitterness, this medium bodied Weizen is fresh and flavoursome.

Krombacher Pils–This German Pilsner has nearly an all grain flavour with a minimal hop taste. This is a crisp and light bodied beer, best enjoyed on a warmer Autumn’s day. Brewed with natural spring water, this provides its refreshing taste.

Wagner Stempel Spätburgunder – A German Pinot Noir, from the Wagner-Stempel winery encapsulates all that is great about Pinot as a variety, and Germany as a wine producer. This softly perfumed wine is delicate but beautifully flavoured, with raspberry, cherry and redcurrant flavours.

Taste Tip of the Week: Jamaican Coffee Pecan Brownies

As the days get cooler, we step away from lighter desserts and enjoy heartwarming indulgent classics. These gorgeous brownies are heavenly served with ice-cream and also ideal for storing as treats for your coffee break – if you can resist them for that long!

Line a baking tray, measuring approx 38 x 26cm, with greaseproof paper, or lightly grease a glass ovenproof dish. A lasagne dish is ideal. The tray or dish should be 2cm minimum in depth.

Combine the sugar, butter, cocoa, ground coffee and salt in a metal or heatproof bowl.

Place the bowl over a saucepan of simmering water and leave until the butter melts, stirring occasionally to help blend the ingredients – the texture will be grainy.

Remove the bowl from the water and allow the mixture to cool to lukewarm.

Whisk in the eggs and vanilla

Sieve the flour over and fold in.

Take three-quarters of the pecan halves and roll up inside a clean tea towel. Bash lightly with a rolling pin to break up. Stir the pieces into the mix.

Pour the freshly brewed coffee over the mixture with the chocolate and stir until melted and smooth.

Pour the mixture into the prepared dish or tray and spread evenly.

Allow to cool and thicken for approximately 1 hour.

Preheat the oven to 180°C. Bake in the oven for 25 minutes or until a skewer inserted into the brownies comes out clean.

Remove from the oven and cut into squares.

Dress the brownies with the reserved pecans and ginger or candied orange peel. Dust with icing sugar. Serve warm with vanilla ice-cream.

Or, let us do the work for you! Homemade desserts by ely’s executive pastry chef available at ely wine bar, 22 Ely Place.

Table Talk of the Week: What Makes Farming in The Burren So Special?

For those of you who aren’t aware, the ely organic family farm is located in the Burren, Co. Clare (refresher here). Often people have asked us why we have chosen to keep our farm there and what makes farming in the Burren so special.

The beauty of farming in the Burren, Co. Clare lies in the fact that it has been farmed in the same fashion for 6,000 – 7,000 years. This way of farming, where your animals are up on the hills in the winter months, is unique only to the Burren, Co. Clare. Due to its limestone structure, the Burren landscape acts almost as a storage heater. The land receives heat from the Atlantic drift in the summer and it stores that heat for the winter as the soil depths are so shallow. Gentle heat releases from the limestone all winter making for very little frost, and allowing the animals to be happier and warmer on the hill (also called the winterage) than in the valley. The animals then come down to the valley for the spring and summer months.

Also unique to the Burren is the way in which land is distributed. Land in The Burren is sold, not by the area, but by the numbers of animals you keep or feed. Summer land is matched with the winter land and you always have enough winter land to maintain the animals you keep on the summer land. Many of the cattle farmers in the Burren might produce calves in the spring, feed them on the rich pastures of the valley in the summer, sell the calves in the autumn and put the cattle back up on the winterage in the winter.

Life in the Burren always works as a balance.

We source all of our grass fed beef, pork and lamb through our organic family farm in The Burren, Co. Clare.

We are thrilled to kick off this week’s tips, tipples & table talk with some great news! As well as this, we have a heartwarming-ly delicious brekkie recipe for that brunch dish with a difference. People often ask us about decanting wine, whether it’s worth the time and effort so this week we’ve got a few tips for you on when you decan… and when you decant (sorry).

Enjoy!

Table Talk of the Week: Food & Wine Magazine Awards

“This year’s winner was one of the first places in Ireland to take wine by the glass seriously and still manages to lead in this area, most notably this year, for the stand it has taken on wine pricing. A leader rather than a follower.” – Food & Wine Magazine, Restaurant of the Year Awards 2014

We, at ely, are delighted to have been awarded Best Wine ExperienceinIreland at the Food & Wine Magazine Awards on Sunday. The award was in recognition, not just of our wine tasting education and wine lists, but also our extensive selection of wines by the glass and “inspirational” pricing.

We would like to take this time to say a massive thank you to everyone at Food & Wine Magazine for the much appreciated recognition, to all of our staff for their incredible hard work, and a special thank you to all of our amazing customers for their continued support.

To see more on ely’s wine value price promise (as covered by Forbes) click here.

Tipple Tip of the Week: Decan or Decant?

In our opinion, it’s always worth decanting a wine, irrespective of the cost and there is actually, quite little effort involved! You don’t actually need any special equipment to decant. The only exception is when it comes to a very old wine – its delicate structure may disintegrate when exposed to too much air, so it’s best served straight from the bottle (and poured slowly).

Follow the guidelines below to make the most of your wine:

Leave your bottle standing for at least an hour before you open it, it helps the sediment fall to the bottom of the bottle.

Decant your wine – even if you just have 10 minutes before your pizza’s ready, it’s still worthwhile.

Either buy a decanter (you don’t have to spend too much), or use any good-sized glass container – a jug or a vase works fine.

Pour gently and steadily down one side.

Leave to sit somewhere cool until you’re ready to drink it.

Remember you can a decant full-bodied white wine, too – especially if it has spent a long time in the fridge.

Taste Tip of the Week: Eggy Bread with Strawberry Jam & Clotted Cream

Growing tired of the usual breakfast fry (“never!” we hear some of you cry) or just fancy a change? Sometimes the simplest dishes create the fondest memories. An unbelievably simple, yet great, Sunday brunch favourite from us here at ely.

What you need:

4 organic eggs (yolks only of 3, and 1 whole)

250ml milk

8 slices bread (a doughy white bread works well here)

40g unsalted butter

200g strawberries

150g caster sugar

1 tub clotted cream, to serveServes 4

How We Do It:

Whisk 3 egg yolks and 1 whole egg together with the milk.

Soak the bread in this mixture for a few seconds, then fry in butter until golden brown, allowing 10g butter per 2 slices bread.

Ensure you wipe the pan clean each time to avoid burning the butter.

To make the jam, wash the strawberries and remove the stalks. Cut into quarters.

Place the sugar in a pot with 3-4 tsp water.

Heat gently until the sugar dissolves, then add the strawberries.

Simmer for 10-15 minutes. Mash lightly with a fork and leave to cool.

Serve the fried bread with the cream and jam on the side, and a pot of your favourite coffee.

We’ve got two amazing recipes for you in this week’s tips, tipples and table talk. One is a scrumptious Strawberry & Citrus Sangria, which some do say is the wine lover’s answer to strawberry daiquiris and the other, features the 200-year-classic Pernod adding a delicious twist to the classic mussels accompaniment. We also give you a little insight into our old friends and “Craggy Island” neighbouring farm, The Mc Cormacks who now run “Tea at Father Teds”. Up with that sort of thing.

Tipple Tip of the Week: Strawberry & Citrus Sangria

Although we’re reaching the end of the sunshine season, we’ve still got one or two summery drinks recipes up our sleeve! Some of you may have had the pleasure of visiting Spain this year but for those of you who haven’t, enjoy this fruity and sweet taste of Spanish Sangria, in only 4 steps and all without having to leave your house.

What You Need:

1 btl Rioja

½ measure of Cognac/Brandy

1 measure of triple sec

1 ½ measures of fresh orange juice

6 tablespoons of sugar

1 cinnamon stick

Soda water

1 punnet of strawberries

6 tablespoons sugar

10 slices of lime, 10 slices of lemon, 10 slices of orange

How We Do It:

Cut the strawberries, mix with sugar and let sit for 4 hours.

Mix all other ingredients in a bowl, cover, and refrigerate for 4 hours.

Table Talk of the Week: Father Ted’s Farm

Father Ted’s house is an organic farm neighbouring the ely family farm in national landmark, The Burren, Co. Clare. Long time friends of ely, Patrick & Cheryl Mc Cormack supply each of the 3 ely restaurants with their suberb organic Burren lamb. Fans will recognise the house as the location for the extremely popular “Father Ted” television series.

Joe Mardis, the location manager for the series, has family connections in the area and while having a drink with friends from the locality they came up with the idea of setting the series in the Burren. The experience was a very positive one for the Mc Cormack family, the show brought a lot of fun and income to the area and many locals featured in the series.

You can now enjoy ‘Tea at Father Teds‘, which includes all home baking using only organic ingredients. Patrick Mc Cormack, a wonderful speaker, tells the story of the family’s Fr. Ted experience, the history of the house, providing guided walks of the farm and recommend other places to visit and things to do in the locality.

Learn more about the Burren, Co. Clare and the organic ely family farm here.

Taste Tip of the Week: Mussels with Fennel & Pernod

Adding Pernod, the French liqueur, to traditional steamed mussels gives them a deliciously gentle sweet flavour. This recipe offers a refreshing alternative to the popular dish of mussels with white wine and cream sauce.

A Note For The Cook:

Scrub the mussels first in clean water to remove the barnacles and pull off any beards. It’s much easier to do this if you take 2 mussels and use the pointed end of one to clean the other. Check if an open mussel is safe to eat by tapping it gently on a counter top. If it closes easily, it’s ok to eat. If it remains open, discard.

What You Need:

1 fennel bulb with leaves, diced

1 shallot, finely diced

1 tbsp extra virgin olive oil

800g-1kg fresh mussels

100ml pernod

150ml cream

½ lemon, sliced, to garnish

flat-leaf parsley, to garnish

Serves 4

How We Do It:

Prepare the mussels (see note for the cook, above).

Sauté the fennel and shallot in a small amount of oil over a medium heat.

When they have softened slightly, add the mussels and leave for 1 minute, then add the pernod.

Flambé the pernod, then allow the alcohol to reduce. Add the cream and reduce again until the mussels are just coated.

Serve in a large bowl garnished with lemon slices, fennel leaves, sprigs of flat-leaf parsley if you like.